Company Filing History:
Years Active: 2004
Title: Elsa Ostermann: Innovator in Food Fermentation Technology
Introduction
Elsa Ostermann is a notable inventor based in Bethune, France. She has made significant contributions to the field of food technology, particularly in the area of fermentation. Her innovative work has led to the development of a unique carbon-containing additive that enhances food fermentations.
Latest Patents
Ostermann holds a patent for a carbon-containing additive for foodstuff fermentations and food compositions. This invention is characterized by its use of branched maltodextrins, which contain between 15 and 35% of 1→6 glucosidic bonds. The additive also features a reducing sugars content of less than 20%, a polymolecularity index of less than 5, and a number average molecular mass (Mn) of at most 4,500 g/mole. Additionally, her patent includes fermented food compositions that utilize this additive, along with the process for preparing these compositions.
Career Highlights
Elsa Ostermann is currently employed at Roquette Frères, a company known for its expertise in food ingredients and solutions. Her role at the company allows her to apply her innovative ideas in practical applications, contributing to advancements in food technology.
Collaborations
Throughout her career, Ostermann has collaborated with esteemed colleagues such as Bernard Pora and Bernard Boursier. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking technologies.
Conclusion
Elsa Ostermann's contributions to food fermentation technology exemplify the impact of innovation in the food industry. Her patented work not only enhances food compositions but also showcases the importance of collaboration in scientific advancements.